Add chopped almonds, sugar and cinnamon to a nonstick skillet over medium high heat. Stir continuously until sugar has melted completely and almonds are coated in glaze. Spread on parchment or wax paper to cool.

Place salad ingredients in a large bowl and toss to combine.

In a small mixing bowl, whisk together all dressing ingredients; store in the refrigerator until serving.

Toss salad in dressing and add candied almonds to the salad immediately before serving.